MADISON (WKOW) -- Chef Dan Fox from Heritage Tavern shared his recipe for Roasted Beet Salad on Wake Up Wisconsin. Here it is if you want to try it yourself:
Roasted Beet Salad
Assorted Roasted Beets:
1# Assorted Beets (Golden Beets, Red Beets, Chioggia Beets)
2 TCanola Oil
Procedure:Combine all ingredients with beets and wrap in aluminum foil.Bake wrapped beets for 1 hour at 325F or until cooked through.Beets should easily pierce with a knife.Once beets are cooked through, let cool slightly and peel off skin.Slice into ¼ wedges to serve.
Aged Red Wine Vinaigrette:
1 Part Red Wine Vinegar
1 Part Neutral Oil, Canola or Grape Seed Oil
1 Part Honey
Procedure:Whisk all ingredients together until well incorporated.Adjust seasoning to taste.Balance vinaigrette with additional vinegar or honey if need be.The vinaigrette should have a nice sweet and sour balance
Port Poached Figs:
½ CDried Figs
2 T Sugar
SplashRed wine vinegar
Procedure:Combine port, sugar, and red wine vinegar and reduce by half.Slice dried figs in 1/4s and simmer gently for 20 minutes in poaching liquid.Add a splash of water if liquid reduced too much.
Additional Salad ingredients:
Mixed Market Greens
Aged Goat Cheese
Toasted Macadamia nut
To assemble salad, combine mixed greens, roasted beets and sliced pears.Lightly season salad with salt and red wine vinaigrette.Assemble salad ingredients on desired serving plate.Add toasted macadamia nuts, shaved aged goat cheese, and grated dark chocolate.
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